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Creamy Truffle Butter

Tip: This butter goes well with a grilled New York Steak or Tenderloin Find truffle oil at most specialty food stores

1/2 cup (125ml) heavy cream 2 oz (55g) shiitake mushrooms, finely chopped 2oz (55g) cremini mushrooms, finely chopped 1 tbsp (15ml) finely chopped shallots 2 tbsp (25ml) dry sherry 1 tsp (5ml) black truffle oil 1/2 cup (125ml) salted butter (1 stick) at room temperature .

In a large skillet, over medium high heat, bring cream to boil; add mushrooms and shallots. Cook over high heat, stirring for 3 minutes or until all the liquid is reduced. Scrape mushroom mixture to the side of the pan; add sherry to loosen any brown bits on the bottom of the pan. Stir in truffle oil; remove from heat to cool. In food processor, mix cooled mushroom mixture with butter until well blended. Scrape butter mixture into bowl, serving crock, or shape into a log and wrap plastic wrap for storing and slicing as needed. Chill until firm.